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MoroccanAuthentic Cuisine

Coconut Ghoriba

Serves 24 Pastry vegetarian, Breads & Pastry

Coconut Ghoriba

Coconut ghoriba, with their snowy appearance and chewy texture, are a delightful staple found in Moroccan bakeries. These cookies are particularly popular during festive occasions and are a beloved choice for tea time across Morocco. Their unique texture and appearance make them stand out among other traditional ghoriba varieties, and they are cherished for their light and airy feel.

When you bite into a coconut ghoriba, expect a perfect balance of sweetness and coconut flavor, with a tender crumb that cracks gently under your fingers. The exterior is delicately crisp, giving way to a moist and chewy interior. They pair beautifully with a steaming glass of mint tea, making for a simple yet satisfying treat that is both nostalgic and comforting.

Ingredients

  • 250 g (9 oz)shredded coconut
  • 150 g (5 oz)sugar
  • 2eggs
  • 2 tbspflour
  • 1/2 tspbaking powder

Method

  1. In a large mixing bowl, combine 250 g (9 oz) of shredded coconut and 150 g (5 oz) of sugar. Stir them together until the sugar is evenly distributed throughout the coconut. This ensures that the sweetness is consistent in every bite.
  2. Crack 2 eggs into the coconut and sugar mixture. Use a wooden spoon or your hands to mix until the eggs are fully incorporated, creating a sticky dough. The dough should hold together well and be slightly glossy from the eggs.
  3. Add 2 tablespoons of flour and 1/2 teaspoon of baking powder to the dough. Mix thoroughly until the flour and baking powder are completely absorbed, ensuring the dough is smooth and cohesive. This step helps the ghoriba to rise slightly and achieve their characteristic texture.
  4. With your hands, shape the dough into small balls, about the size of a walnut. Place each ball onto a baking sheet lined with parchment paper, leaving some space between them to allow for spreading during baking.
  5. Preheat your oven to 170°C (340°F). Once heated, place the baking sheet in the oven. Bake the ghoriba until the tops crack and the edges are just starting to turn a light golden color. This should take around 15-20 minutes, but watch for the visual cues of cracking and slight browning as indicators of doneness.
  6. Remove the baking sheet from the oven and allow the ghoriba to cool on the sheet for a few minutes. This helps them firm up slightly before transferring to a wire rack to cool completely. The cooling process will enhance their chewy texture.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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